Spaghetti with Rabbit Liver
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 7 mins |
| Total Time | 27 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 piece (s) liver (s), (rabbit liver) roughly cut
- butter
- 1 small vegetable onion (s), finely chopped
- 1 red pepper, finely chopped
- 50 ml Marsala
- 100 ml white wine
- 2 teaspoons tomato paste
- 0.5 ½ bunch parsley, smooth, leaves only, finely chopped
- 2 sprigs oregano, fresh, finely chopped
- salt and pepper
- Sugar, possibly to taste
- 400 g spahetti
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water until al dente.
- Melt some butter and sauté the onion and chili peppers in it. Now everything should be prepared within 4, max. 5 minutes because the boundaries between soft and hard liver are very fluid and thin. The liver can quickly become uncomfortably gritty.
- Add the liver, fry very briefly by stirring constantly. Sear the tomato paste, add the Marsala and let it evaporate a little. Deglaze with half of the wine and coat the liver with it by stirring. When the wine has almost completely evaporated, add the rest and continue stirring. Season with salt, pepper and maybe, depending on your taste, a little sugar. Remove from heat and mix in parsley and oregano.
- Serve immediately.
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